Ingredients
The following ingredients have 8 Servings
- 1 tart dough recipe (see below)
- 2 tablespoons cranberries (optional)
- 1 cup heavy whipping cream
- 3/4 cups sugar
- 1 teaspoon vanilla
- 2 tablespoons bourbon
- 1 1/2 cups pecans
- 200 grams gluten free all purpose-flour (1 1/3 cup plus 1/4 cup)
- 1 stick (1/2 cup unsalted butter, cut into small cubes, frozen for 15 minutes)
- 1 tablespoon sugar
- 1 teaspoon xantham gum (see notes)
- 1 teaspoon salt
- 1 large egg yolk
- 2 tablespoons brown sugar
- 1/4 cup confectioner's sugar
- 1 tablespoon iced cold water
Instruction
- Preheat oven to 425.
- Partially bake pie crust for 8 minutes. Reduce oven to 400.
- Heat cream and sugar in small sauce pan, until it turns translucent.
- Add in bourbon and vanilla and simmer for a few minutes.
- Add in pecans. Turn heat off and allow to sit while oven is preheating, about 15 minutes and while pie shell is baking in oven.
- Pour cream and pecans into par-baked pie shell. Remember to reduce heat to 400 and bake for another 20-25 minutes.
- Check tart at 15 minutes, tamp down bubbles the cream forms and sprinkle in some dried cranberries if you want to.
- Cool completely before cutting.
